The Perfect Pie Crust – This deliciously buttery, flaky pie crust is so quick and easy to make, and will pair perfectly with your homemade pie filling!
Today, I bring you my all-time favourite PERFECT pie crust recipe. Because everyone should make pie from scratch every now and again. 😉
Ingredients for The Perfect Pie Crust:
- plain/all-purpose flour
- caster/granulated sugar
- salt
- unsalted butter
- ice cold water
This pie crust is so quick and easy to make, and is only made with a few simple ingredients. It can be made by hand using a pastry cutter or two forks, or you can use your food processor!
Once made, you’ll chill the dough for at least 1 hour before use. This just keeps everything cold, which helps to produce the flakiest, most tender crust. Check out my Homemade Cherry Pie! ↓
Use this pie crust for these delicious pie recipes!
Craving for more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
The Perfect Pie Crust
This deliciously buttery, flaky pie crust is so quick and easy to make, and will pair perfectly with your homemade pie filling!
Ingredients
- 2 and 1/2 cups (312g) plain/all-purpose flour
- 2 tablespoons caster/granulated sugar
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, cold and cubed
- 6 - 8 tablespoons ice cold water
Instructions
- In a large bowl, mix together the flour, sugar, and salt. Add the butter, and using a pastry cutter, or two forks (you may also use a food processor), cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.
- Add the water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon until the crumbs start to form large clumps of dough.
- Transfer the dough to a floured surface, and gather into a ball. Cut the dough in half, and shape each half into 1-inch thick discs. Wrap each disc tightly in clingfilm, and refrigerate for at least an hour (and up to 5 days). You can also freeze them for up to 3 months. Thaw overnight in the fridge before use.
Notes
This recipe makes two crusts. You can halve the recipe if you only need one, or you can freeze the other half.
Nutrition Information:
Yield: 2 crusts Serving Size: 2 crustsAmount Per Serving: Calories: 1090Total Fat: 93gSaturated Fat: 57gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 244mgSodium: 1077mgCarbohydrates: 60gFiber: 2gSugar: 13gProtein: 7g
Nutrition information isn’t always accurate.
8 comments
What a beautiful pie crust!
Kari
http://sweetteasweetie.com/duck-tacos-orange-cherry-salsa/
Thanks, Kari!
I love baking staples like this! Once you figure the basic recipe, you can use it for everything. 🙂 Also, I know I sound like a broken record, but I have to say it again: your pie game is SO on point! I cannot wait to check out your cherry pie recipe next. LOVE. Pinned, of course! <3
Thanks, Demeter! 🙂 xo
Marsha, what kind of cherries did you use? Bing? Will it have a sweet/sour taste like the store bought versions? I am an experienced cook/baker and recently read an article stating the cherry makes the difference in the flavor. I’m definitely trying this soon! Thanks!
You can use any you fancy! Some even use a combination of both sweet and tart cherries. Either work beautifully in this pie 🙂
I love this recipe, but I made a cherry pie with it and the bottom crust didn’t bake. Do you have any suggestions.
Hi Samantha! If you check out my Cherry Pie recipe, you’ll see I mention placing my pie dish onto a baking tray when putting it in the oven. The baking tray becomes hot and helps to bake the pie crust underneath. I hope that helps! 🙂